The second delivery of the stove was much better! I was called prior to the driver dropping it off, I ran down the street from work to receive it and when I had him open the box up it looked great! So last night we easily carried it down the steps to the galley and tucked it in nicely to the space where the old stove used to be. Isn't she pretty? We haven't come up with a name for her yet but imagine the more we get to know her the name will manifest.
Now we just need to get some hoses and fitting and hooked up the propane system. I think it's safe to say as early as this weekend I will be a baking fool! Here is another shot of the whole galley, I think it really looks great! I am so happy and thankful and proud to see things coming together in this way for us! Now, whose coming to dinner?!
3 comments:
Looking good.
Ok here is a recipe for your new oven for a dinner dish. My mom gave us this one and I had it as a boy in the early 1950. It is good. My wife and I have it several times a year. I have to say the sharp American cheese gives it that little tangy taste that makes it great.
Enjoy
Cheesy Beef Pie
1 lb. ground beef
1/2 cup chopped onion
1 - 8 oz. can tomato sauce
1/4 cup snipped parsley
1 - 3 oz. can chopped or sliced mushrooms drained (about 1/2 cup)
1/4 tsp. teaspoon dried oregano leaves crushed
2 pkgs refrigerated crescent rolls ( 8 rolls in each)
3 eggs
6 slices sharp American cheese
In skillet brown beef and onion, drain. Stir in next 4 ingredients and 1/8 tsp pepper. Set aside. Unroll 1 pkg of the rolls. Place the four sections of dough together, forming 12 x 6 inch rectangle. Seal edges and perforations by pinching together. Roll to 12 in. square. Fit into 9 inch pie pan, trim. Separate one of the eggs, set yolk aside. Beat egg white with remaining two eggs. Spread half over dough. Spoon meat mixture into pie shell. Arrange cheese slices on top, spread remaining egg mixture over cheese. Mix reserved egg yolk and 1 tbsp. water. Roll second pkg of rolls to 12 inch square as before. Place atop filling. Trim, seal & flute edges. Cut slits for escape of steam. Brush top with egg yolk mixture. Bake at 350 degrees for 50 or 55 minutes. If pastry gets too brown (and it probably will), cover with foil. Let stand 5 or 10 minutes. Makes 6 servings.
Deuce
Recipe boil water put in roman noodles cook them hehe
I'll come to dinner T
Looks good lets eat
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